Quesadilla Casserole, by Beverly Hicks Burch

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Quesadilla Casserole

By Beverly Hicks Burch

Well, cool fall weather is beginning to really grace us with its wonderful temperatures and colors and blue skies like none other. I’m also particularly fond of cloudy, rainy and even foggy days, especially up on the mountain when I can snuggle in with some good reading or good movie watching.

But, nothing says fall weather better than certain foods! Comfort foods for one…soups, stews, mac and cheese…I could go on. Ever notice how fall and winter foods just seem to be heartier and more filling…and piping hot?

In the October 2009 issue of Everyday with Rachael Ray there was a recipe that when I saw it I heard the siren song almost immediately. It was to be…and soon. Only…as usual I also saw immediately a couple of thing I would do differently especially now that I am a gal trained to cook for and by a green chili eating Tall & Handsome native New Mexican. He ran out to the store this afternoon to pick up what we didn’t have on hand and we pulled this little dish together for supper tonight for my folks. It will be seen on the table around here again judging from the reaction of everyone this evening.

quesadilla casserole



Bev’s Quesadilla Casserole

Inspired by a recipe in the Oct. 2009 issue of Everyday with Rachael Ray

3 tablespoons olive oil

¾ chopped onion

One 29 oz. can black beans, drained and rinsed

1 ½ cups frozen sweet corn, thawed

½ cup flat leaf parsley, chopped

Five 10 in. flour tortillas

2 ½ cups shredded Monterey Jack cheese or 4 cheese Mexican blend

2 small cans or 1 large can green enchilada sauce, divided

1. Preheat oven to 400°. In a skillet heat the oil over medium heat then add onions and cook for 5 minutes.

2. Stir in 1 ½ cups black beans and mash the beans into a chunky paste. Stir in ½ cup green enchilada sauce.

3. Grease a heavy oven proof skillet or casserole dish.

4. In a separate bowl combine the corn, remaining black beans and parsley.

5. Place one tortilla in the bottom of the baking dish. Spread the tortilla with 1/3 cup mashed black bean mixture. Then spread on 2/3 cup corn-bean mixture. Next evenly spread ½ cup of cheese over the vegetables. Drizzle a few spoons of green enchilada sauce over the layer.

6. Add another tortilla and press down to compress the layers. Repeat the layering process with the mashed black bean mixture, corn-bean mixture, cheese and drizzling of green enchilada sauce until all five tortillas are used and covered.

7. Bake for 30 minutes at 400°. Then broil on high for one minute. Serve with extra green enchilada sauce and lite sour cream.


© 2009 Beverly Hicks Burch All Rights Reserved.

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